Ingredients

　　8 slices bacon, diced

　　1 medium red onion, finely chopped

　　4 cups finely shredded red cabbage

　　4 whole cloves

　　1/4 teaspoon salt plus additional to taste

　　1/4 teaspoon ground black pepper plus additional to taste

　　1/3 cup plus 2 tablespoons balsamic vinegar

　　1/2 cup water

　　In a large skillet, fry the bacon until crisp over medium heat, 6 to 8 minutes. Remove the bacon to paper towels to drain. Add the onion to the skillet. Stirring constantly, cook until translucent, about 3 minutes. Add the cabbage, cloves, salt, and pepper. Still stirring, cook for 3 minutes to coat the cabbage. Add the vinegar and water. Cover, reduce the heat to low, and simmer until the cabbage is tender, about 7 minutes. Uncover, raise the heat to high, and boil off any excess liquid. Crumble the bacon into the cabbage, and add more salt and pepper to taste.

　　Cooks' Note

　　Red cabbage is even higher in vitamin C than common cabbage, supplying over 40 percent of the U.S.RDA in a 1⁄2 cup serving. If you don’t have any whole cloves on hand, use 1⁄8 teaspoon ground cloves. For added texture, sweetness, and color, toss a diced Granny Smith apple into the cabbage when you add the bacon.

　　Sugar Busters! Quick & Easy Cookbook